Barilla® Farfalle “Carbonara” with Roasted Red Peppers & Vidalia Onions

Inspired by Bill Nye from "While the Water Boils" Series

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Ingredients for 8 people

  • 1 box Barilla® Farfalle
  • 2 roasted red peppers, julienne*
  • 1 large Vidalia onion, julienne
  • 4 tablespoons extra virgin olive oil
  • 5 egg yolks
  • 2 tablespoons Romano cheese, grated
  • 2 tablespoons Parmigiano-Reggiano cheese, grated
  • Salt and black pepper to taste
  • 1 tablespoon Italian parsley, chopped
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  • *Roast the red peppers: cook on open flame until charred on all sides. Place in a sealed container for 15 minutes, then remove skin and seeds.
  • Bring a large pot of water to a boil.
  • Meanwhile, in a skillet sauté onion with olive oil over medium heat until slightly caramelized, about 10 minutes.
  • In a bowl, mix yolks and cheeses, season with salt and pepper.
  • Cook pasta according to package directions, drain reserving 1/4 cup cooking water and toss with onions and peppers.
  • Turn off heat and add yolks mixture with a bit of cooking water, mix well making sure pasta is coated but eggs are not scrambled.
  • Garnish with parsley before serving.
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